Friday, May 1, 2015

Sri Lankan Curried Beef Pot Roast (Slow Cooker)

I found a beautiful beef roaster at the grocery store and was thinking
of making a traditional American-Style Pot Roast. Then I spoke to my
mother and she told me about a curried style pot roast that my
grandmother used to make in Sri Lanka. After I heard about the curried
version, there was no doubt about it, I had to make it.

This pot roast
does take some forethought and time to marinate and cook. It's also a
two step process between cooking it slow and low and then "tempering" it
with more spices and ingredients to give it a beautiful outer crust and
gravy. All of it is totally worth it in my book.

Well, most of the
work is done with the fridge and slow cooker in my case. The only work I
really did was get all the ingredients together and "temper" the meat
at the end. I also loved using up the leftovers of this pot roast.
So stay tuned for another recipe that showcases this beautiful and tasty
meat dish.

Place in crockpot (on high) or heavy based pot on the stove on
medium-low heat for 4 hours with water, fenugreek seeds, curry leaves,
pandan leaves, lemongrass stalk. Cook slowly and turn meat a few times
to get even cooking. When been if tender (but not falling apart) turn
stove or crockpot off.

Add the meat and brown on all sides. Then add onions and peppers. Saute for a few minutes. Add water and make sure you scrape the bottom of the pan for any bits to flavor the gravy.

Cook until onions and peppers become tender. Add curry powder, salt
and chili powder as needed for flavor. Place a lid on pan and simmer
for 5 minutes. Slice and serve. Enjoy.

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Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.